Brush olive oil on both sides of corn tor­tillas. Cut into quar­ters and place on the lined bak­ing trays. Sprin­kle over pa­prika flakes and a gen­er­ous pinch of salt. Bake for 10–12 min­utes or un­til crisp and just be­gin­ning to golden.

Tartare: Place all the in­gre­di­ents in a large bowl and gen­tly com­bine. Serve with the tor­tilla chips. Serves 4, as an en­tree